Lentil and roast carrot salad with feta

A great lunch dish, ideal for taking to work. Roasting the carrots with honey gives them a lovely sweetness which contrasts beautifully with the sharp saltiness of the feta.

Serves
2

Cooking time
30 mins

Ingredients
1 x 400g tin cooked green lentils
1 spring onion, finely chopped
big handful of spinach, shredded
extra virgin olive oil
juice of half a lemon
a few mint leaves, chopped
2 large carrots. peeled and cut into thick batons
1 tsp cumin seeds
salt and pepper
2-3 tsp runny honey
about 175g feta cheese, cubed

Warm the lentils in a pan with a little extra water.. Put the spinach and spring onion in a colander and then pour over the warmed lentils to drain (this will also wilt the spinach and soften the onions). Drizzle over some olive oil and squeeze over the lemon juice. Add the mint, mix well and set aside.

Meanwhile, heat the oven to 200C. Put the carrots on a baking tray, drizzle with olive oil and sprinkle over the cumin seeds. Season well and roast in the oven for about 20 minutes, turning halfway through. Drizzle over the honey and roast for a further 5 minutes or until just tender. remove from the oven and leave to cool.

To assemble, mix the lentils again, divide between two plates and scatter over the roast carrots and feta. Drizzle over a little more oil and add a grind or two of black pepper.

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